Monday, March 25, 2013
alice waters's cream biscuits
Hello again, biscuits!
These are absolutely fabulous, simple, perfect biscuits. Y'all know I usually like to trick my biscuits up a little, but sometimes you just want a classic. And these are classic. Do you expect anything less from Ms. Waters?
These are great with any meal, but come summertime I will for sure be making these for my absolute favorite summer dessert: strawberry shortcake. I'll get back to you later on that.
For now, let's just make these glorious biscuits!
Alice Waters's Cream Biscuits (adapted from The Art of Simple Food)
yields 6 biscuits
1 1/2 cups AP flour
1/4 teaspoon salt
2 teaspoons sugar
2 teaspoons baking powder
6 tablespoons butter, cold and cut into small pieces
3/4 plus 1 tablespoon heavy cream (no substituting here... live a little)
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil and set aside.
In a large bowl, stir together flour, salt, sugar and baking powder. Cut butter into mixture using your fingers or a pastry cutter, until the butter is the size of peas. Pour in 3/4 cup heavy cream and lightly mix together until just combined. Turn dough onto a lightly floured work surface. Lightly knead dough just one or two times and press it down to 3/4 inches thick. Cut out biscuits using a biscuits cutter or a knife and set on baking sheet.
Brush the tops of the biscuits with remaining tablespoon of heavy cream. Bake for 17-20 minutes, until biscuits are lightly golden.
Hope y'all enjoy!